Journal of Biotechnology & Biomaterials
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In Association with
Angela Sorrentino
Biography
Dr. Angelo Sorrentino is working at University of Naples ‘‘Federico II’’, Portici, Naples, Italy in Department of Food Science. She had publihsed many article titled " Cereal β芒聙聬glucan: a promising prebiotic polysaccharide and its impact on the gut health", "Asparaginase treatment for reduction of asparagine in pizza dough","Lignocellulosic fibres from enzyme-treated tomato plants: Characterisation and application in paperboard manufacturing" and etc.
Publications
Water Barrier Edible Coatings of Fried Foods
Frying is known as one of the oldest food cooking processes dating back as early as sixteen centuries B.C., being still widespread utilized today at both domestic and industrial scale, because of its ability to enhance flavour and texture of numerous foods. Fried products are appreciated everywhere because of their improved palatability [1], consum... Read More»
Raffaele Porta, Loredana Mariniello, Angela Sorrentino, Valeria C.L. Giosafatto, Giovanna Rossi Marquez, Marilena Esposito and Prospero Di Pierro
Editorial: J Biotechnol Biomater 2012, 2:7
DOI:
Abstract Peer-reviewed Full Article Peer-reviewed Article PDF Mobile Full Article
Promising Perspectives for Transglutaminase In “Bioplastics†Production
Raffaele Porta, Prospero Di Pierro, Angela Sorrentino and Loredana Mariniello
Editorial: J Biotechnol Biomaterial 2011, 1:102e
DOI:
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